Technique, Instruction: the Cook's Bookcase

Technique and Instruction: learn the recipe for making Bouillabaisse the way they do it in Marseille in Julia Child’s classic Mastering The Art of French Cooking; preserve vegetables from your own garden by following a recipe from Mrs. Beeton’s Book of Household Management. Call us (831) 251-9218

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Foraging For Dinner. Collecting & Cooking Wild Foods. By Helen Ross Russell. [1975].
$12.00
(Chocolate) A Salute to Chocolate. By Sylvia Balser Hirsch and Morton Gill Clark. [1968].
$40.00
(Butter) {French} Su Majesté Le Beurre, ne se remplace pas. [ca. 1950's].
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Chez Maxim's. Gourmet Recipes from the Greatest Cuisine in Paris. [1962].
$45.00
(Viticulture) Le Vin. By E[rnest]. Chancrin. [1913].
$25.00
(French) {Bookbinding} Initiation à la Reliure. By P. Aufschneider. [1952].
$12.00
(Japanese Cooking) Tell Me About Japan. [1974].
$20.00
Peg Bracken's Appendix to The I Hate to Cook Book. Drawings by Hilary Knight. [1966].
$18.00
(Japanese) Hibachi Cookery in the American Manner. By George E. Engler. [1959].
$15.00
(Housekeeping) Ransom's Receipt Book. [1906].
$15.00
(Preserving) Mrs. Price's Complete Directions for Canning Vegetables and Fruits, Pickling etc. [1900's].
$25.00
(Bread) The Village Baker, Classic Regional Breads from Europe and America. By Joe Ortiz. [1993].

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